HOISIN-GLAZED CHICKEN THIGHS
The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.
Provided by debbie
Categories World Cuisine Recipes Asian
Time 30m
Yield 16
Number Of Ingredients 14
Steps:
- Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
- Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g
SPICY HOISIN-GLAZED RIBS
Provided by Food Network Kitchen
Time 3h20m
Yield 4-6 servings
Number Of Ingredients 0
Steps:
- Prepare the ribs the night before: Trim the membrane from the back of 2 racks (about 4 pounds) St. Louis pork ribs. Then make the rub: Whisk 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons chopped ginger, 5 chopped garlic cloves, 1 tablespoon sesame oil and 1 teaspoon Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. To make the sauce, whisk 1/2 cup hoisin sauce, 2 to 3 tablespoons Asian chili sauce and 1 tablespoon water; brush onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds.
HOISIN-SPICE GLAZE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
HOISIN FIVE-SPICE CHICKEN LEGS
Categories Chicken Poultry Appetizer Bake Picnic Quick & Easy Dinner Spice Spring Gourmet Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 500°F.
- Put chicken in a shallow (1-inch-deep) baking pan lined with foil. Stir together hoisin sauce and five-spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.
FIVE SPICE SPARERIBS WITH HOISIN-HONEY GLAZE
Make and share this Five Spice Spareribs With Hoisin-honey Glaze recipe from Food.com.
Provided by Valerie in Florida
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Season ribs generously with salt and pepper, roast on rimmed baking sheet until tender, about 1-hour.
- Meanwhile, combine and simmer the next 7 ingredients in a small saucepan until reduced to 2 cups, about 20 minutes.
- Brush sauce onto ribs and roast until well glazed, about 20 minutes.
- Cut into individual ribs and serve with remaining sauce.
Nutrition Facts : Calories 2232.4, Fat 161.8, SaturatedFat 61, Cholesterol 531.7, Sodium 3164.1, Carbohydrate 57.5, Fiber 1.6, Sugar 45.1, Protein 121
SPICY HOISIN-GLAZED DRUMSTICKS
These baked drumsticks are finger-licking, lip-smacking GOOD! Make up the hoisin glaze and gift to your friends in small, attractive jars. Add the instructions on how to bake the chicken, and you'll have some very happy people on your hands! Serve with basmati or jasmine rice drizzled with the pan juices from the chicken and finely-sliced green onion tops.
Provided by evelynathens
Categories < 4 Hours
Time 2h15m
Yield 8 drumsticks
Number Of Ingredients 9
Steps:
- Whisk together all ingredients except chicken, (At this point, mixture can be placed in a pretty jar to be gifted to someone special - keep refrigerated at all times. Can be kept in the refrigerator for up to a week.).
- To make: In a heavy-duty ziploc bag large enough to hold chicken, add chicken and prepared sauce. Coat chicken all over with sauce and put in refrigerator to marinate for at least 1 hour. Remove from refrigerator and let sit at room temperature for 30 minutes before proceeding with recipe.
- Preheat oven to 425F (220C).
- Arrange drumsticks in a pyrex baking pan that has been sprayed or brushed with cooking oil. Press all the marinade out of the ziploc bag over the chicken. Roast in middle rack of oven for 25 minutes, turn chicken over and roast a further 20 minutes, until drumsticks are cooked through. Remove drumsticks from baking pan and add a couple of tablespoonfuls of water or stock to thin the pan juices, scraping up browned bits. Serve over chicken (and rice, if serving).
- Note: These drumsticks are great as a bar-type snack, too. Just keep them 'dry' (don't add water or stock at the end to the pan to stir up a little sauce). The glaze is also excellent on wings, lending itself even better to the bar-food tradition.
Nutrition Facts : Calories 172.6, Fat 8.7, SaturatedFat 2.1, Cholesterol 59.6, Sodium 446.8, Carbohydrate 7.9, Fiber 0.6, Sugar 4.4, Protein 15
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